Smoked Brisket

1. 1

   ["Wash Brisket, and Dry.", "Cut a ""Cross Hatch"" pattern in the fatty side.", "::DONT TRIM::", "Apply Rub and wrap in foil, 1 hr @ room temp.", "Heat Pit to 225, place fat cap up.", "Smoke 2-4 hrs.", "Spray and Rub every 1.5 hrs.", "Wrap in an air tight foil packet with 1/4in of fruit juice.", "Crutch until the internal temp is 180.", "Let sit 30 minutes prior to slicing."]

* Per serving · 4 servings · Values may vary.

No additional tips available.